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When I came across the idea of a Vietnamese summer roll salad on Tasty Kitchen I immediately knew that I would have to try it! Vietnamese summer rolls, goi cuon, consist of meat, vegetables, rice noodles and fresh herbs that are rolled up in rice paper and served at room temperate, without deep frying, accompanied by a dipping sauce. I like to make my summer rolls with shrimp along with plenty of fresh vegetables like cucumber, peppers, carrots, lettuce, bean sprouts, etc and fresh herbs like basil, mint and cilantro and since they are served at room temperature or even cool, it makes them a truly amazing treat on hot summer days. Vietnamese summer rolls are usually served with a dipping sauce the most common of which are a fish sauce based nuoc cham or a Vietnamese style spicy peanut and hoisin sauce. As you can see these summer rolls are practically already just salads wrapped up in rice paper so it is pretty easy to transform the rolls into a salad and to change the dipping sauce into a dressing and I did just that for this salad!

Add your dressing of choice and the salad is ready to serve!

Vietnamese Summer Roll Salad

A salad inspired by the ingredients of Vietnamese summer rolls with shrimp and rice noodles along with plenty of vegetable and herbs in a peanut or nuoc cham dressing.

Directions

Heat the oil in a pan over medium heat, add the garlic and saute until fragrant.

Add the peanut butter, hoisin sauce, water, fish sauce, lime juice and chili and simmer until it thickens a bit, about 5 minutes.

*For a thicker dipping sauce rather than a dressing only use 1/4 cup water.

Note: This sauce can come much darker depending on the ratio of peanut butter to hoisin sauce. I prefer the peanut butter to be the dominant flavour but you can experiment with the amounts to get it just the way you like it.

Option: Change the flavours up a bit by using different nut butters like cashew butter or almond butter.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.